Landsberg am Lech, Germany, 7 August 2014
Rational has been awarded the "Lean & Green Management Award 2014". Rational won the award in the manufacturing industry SME category.
"Impressive green successes in the energy, water, waste and sewage consumption figures," certified the Lean & Green consultants for the cooking appliance manufacturer and market leader Rational from southern Germany.
"Customer-orientation and entrepreneurial-minded employees are the values Rational lives by," according to the same experts. Ergonomy is defined as ‘a clear focus and environmentally-friendly manufacturing’, which is a fixed objective in the Rational production line, said the award panel.
These results once again made Rational the winner of the "Lean & Green Management Award 2014". The company had previously received the award in 2010 for energy management, energy-efficient buildings and processes.
39 European companies took part in the current study on resource efficiency in the manufacturing industry.
For Rational this means sustainable development and environmental aspects are on an equal footing with social and economic perspectives. Across all corporate processes, the manufacturer attaches special importance to responsible and efficient use of resources.
Rational is committed to looking at the whole life-cycle of catering equipment and developing energy-efficient cooking technologies that minimise the consumption of resources. The estimated lifetime savings of using a Rational is $8,000 to $10,000 for an electric model, based on a 12-year life, although actual savings will vary depending on use.
Whatever method you use, a Rational combi steamer can quickly pay for itself.
The 5 Senses cuts energy consumption by up to 20%, compared to previous models, and up to 70% compared to a traditional kitchen without a combi steamer. It can roast, poach, bake, toast, braise and even pan fry fish and cook chips – all at the touch of a button and with consistently perfect results. This means it can replace 40 to 50% of standard appliances, reducing the kitchen footprint by at least 30%.
Is there a cooking system that always prepares your food exactly the way you want it?
That inspires you and relieves you of tiresome routines? That supports you perfectly because it works and only works how you want it to?
With the Rational SelfCookingCenter® 5 Senses that's just the cooking system we've created for you: The first cooking system with 5 senses.
It senses the current cooking cabinet conditions and the consistency of the food.
It recognises the size, load quantity and product condition and calculates the browning.
Thinks ahead and determines the ideal cooking path to your desired result while cooking.
It learns your preferred cooking habits and then implements them.
It communicates with you and shows you what your RATIONAL is doing to implement your specifications.
Planning and sourcing the most appropriate Fagor cooking equipment for a commercial kitchen in a restaurant or cafe seating 40 people.
For the chef, the most important aspect is that their equipment offers the best performance possible while optimising on space. The Fagor 700 range cooking block is the most used in this type of installation, thanks to its capacity and the possibilities it has to offer.
In kitchens with a small surface area the best solution is to design a wall cooking block (that reduces the depth of the machines), and complementing the equipment with a combi oven. It is advisable to install the block and the combi oven in line so that the same extraction hood, when fitted can be used for the whole line of equipment. It is also a good idea to use the lower zones of the block for storing pots, pans, etc.
The kitchen block equipment should be installed depending on the dishes to be offered in the menu. Consequently, different options may be suggested when mounting the block:
The 700 Range from Fagor Industrial offers excellent features and obtains high levels of performance in more reduced spaces. It is the perfect solution for businesses with more limited space.
The modular gas cookers in the Fagor 700 Series may be fitted with open burners, ovens, fry-tops, hotplates, pasta cookers, barbecues, cooking pots, fryers, bain-marie and Bratt pans, combined in different ways to meet the needs of each customer. Made of stainless steel, the cookers in this range have tilted control panels to provide better access to the buttons and controls on the front of the machine, in addition to built-in handles and grease collection trays. The equipment in the 700 Series is formed by machines with the highest operating powers on the market, with excellent performance and recovery ratios.
This unit is highly versatile as it offers the possibility of preparing soup, sauces, stews and pulses in pots and casseroles, having them ready for serving at a later stage, as well as allowing the preparation of scrambled eggs and fried food ready for immediate serving. The size of the burner grills permits the use of cooking pots and pans of up to 32 cm in diameter, with capacities of up to 24 litres:
In addition to the features offered by a four-burner hob, we have a static oven, with a capacity for GN-2/1 trays and with thermostatic control. The oven enables the preparation of roasts, fish, pastries, etc.
The fry-top roasting plate can be made with a flat surface, or a half-grooved surface to give a special finish to roast meats and fish. The plate from one module from the 700 range has an area of 38 dm2 (69 x 55 cm) with a heating-up time (roasting temperature of 300 °C) of 40 minutes.
The 700 Series fry-tops have stainless steel burners with an ignition pilot light, and include a “Maximum-Mínimum” type valve to control the burner flame and have thermostatic control of the plate temperature: 120°C - 310°C.
One option in many restaurants is to substitute the grooved plate with a barbecue for roasting braised meat. The half module grill from the 700 range has a surface area of 32 x 55 cm.
The grill can be made from cast iron, for those who like traditional roasting, or in stainless steel, with grooves to collect the roasting fats and to prevent them dripping onto the embers.
In the 700 Series barbecues, the volcanic stones are heated using stainless steel tubular pipes. This range also has a removable grease collection tray and roasting grill with handles to allow it to be raised.
The pasta cooker is a highly popular piece of equipment in many regions or countries. The tub takes different sized baskets (1/1, 1/2, 1/6) for cooking different types of pasta (macaroni, cannelloni, spaghetti...). The tub is filled with water through a valve, and the cooking temperature is controlled by thermostat.
A 15 litre fryer, with one basket for the whole vat or two half baskets, allows the quick preparation of various fried foods, which may form part of the starter dishes on the menu. Each vat from the 700 range has a capacity of 15 litres of oil and the baskets can hold 3 kg of product (large basket) or 1.5 kg (small basket).
The 700 Series pasta cookers consist of an AISI-316 stainless steel vat. Available with tubular burner, the cookers have a pilot light ignition system and a safety thermocouple, thermostatic temperature control and a tap for filling the vat.
20 kg of chips in one hour
This element, equipped with small Gastronorm serving containers can be used to keep previously prepared sauces and garnishes warm ready for serving with the main course meat and fish dishes
The 700 Series bain-marie has a vat designed to take 100 mm deep GN trays, built-in supporting crossbars, perforated base divider, water inlet solenoid valve and overflow drainage system.
This machine is installed when the same dish is cooked for a large number of diners: soups, stews, purées, etc. The direct or indirect heating (over bain marie) versions are selected depending on the usual requirements of the business. The cooking pot in the 700 range contains 80 litres of water, taking approximately 50 minutes to reach the boil and with a cooking time of 10 minutes.
The cooking pots in the 700 Series have a counterbalanced hinged lid, a stainless steel burner controlled by a safety valve, a water inlet solenoid valve, hot or cold water selector switch and a pot drainage tap. This range is available in various models to suit the requirements of each customer.
As with the cooking pot, this appliance is intended for use when preparing the same meal for a large number of diners. The tilting Bratt pan in the 700 range has a water inlet tap and a thermostatic temperature control up to 315°C.
It can also hold up to 50 litres of water and can be used as a normal cooking pot as the surface area of the pot is 38 dm2 (the same size as the fry-top).
The 700 Series Bratt pans have a counterbalanced hinged lid and include a thermostat for the control of the temperature between 50°C and 315°C. The vat is designed in stainless steel, is raised by a lever and filled by the action of a solenoid valve.
The combined oven is the perfect accessory for the cooking block. It allows different foods to be cooked in short time periods at the same time. It can be used for all types of meat and fish, pulses, vegetables and potatoes, roasted or steamed, and for preparing desserts.
In some cases it may be advisable to complement the oven with a chill blaster (Cook & Chill equipment) to prepare the weekend’s menus in advance and to have dishes already prepared.
Getting the right combi oven can change the performance of your kitchen.
Convotherms goal is to make life in a commercial kitchen easier and everyday more and more chefs are making Convotherm combi ovens their choice.
The Convotherm MINI is perfect for smaller operations - with a width of only 515mm they fit into any kitchen where space is at a premium.
There is no compromise on performance, the MINI range offers a 6 or 10 GN 1/1 tray cooking capacity allowing you the versatility to change your menu effortlessly, whether you are cooking, baking or steaming.
In a busy restaurant where speed and efficiency are vital, choose the Convotherm 7 to 40 tray GN 1/1 combi models to suit your operation. You can scale up depending on the number of covers you feed in any one sitting.
Only Convotherm has the EasyTOUCH control board and Advanced Closed System (ACS) that provides outstanding heat recovery when loading menu items during service, eliminating time delays in meal production.
The addition of tray timer systems ensures the operator can control cooking times for individual items
Convotherm 20 and 40 tray GN 1/1 combi steamers are the right choice for large volume catering operations. A general rule of thumb is 10 people per GN 1/1 tray, so 200 people would be a 20 tray oven and 400 people a 40 tray oven.
The Plated Banqueting System delives reassurance of serving delicious dishes at the right time and the correct temperature.
Combined with ECO-cooking system for energy saving up to 25%, ideal for products with longer cooking times, with proven significant increase in quality - the meat is much more tender and retains more moisture.
Baron Professional has released there new range of combi ovens, with 3 levels of capability. Basic, S Version and X Version, which features a touch screen.
S VERSION CONTROL PANEL
What is New
X VERSION Touch Screen CONTROL PANEL
What is New
Versatility and precision for restaurants and hotels.
Unox ChefTop™ is the ideal oven for professional chefs with varied needs in today’s contemporary restaurant.
The ChefTop™ fits every need with ease. Precision and functionality are combined in the UNOX technology to provide the chef with the ultimate control of the cooking process.
ChefTop™, thanks to UNOX’s exclusive technology, is a Combi oven with extraordinary abilities.
The 3, 5, 7 & 10 tray models are available in a Eco Power as well as the standard power model, saving you money on your power bills. Most sizes have a gas model available as well.
Whatever the workload, the revolutionary technology UNOX has developed in Series 5 ensures compliance to deadlines and impeccable cooking results.
Unox is a leading manufacturer of professional ovens. Easy, intuitive and versatile solutions, designed to be an effective and efficient support for any professional chef. Unox is committed in its research for performance and quality of cooking and baking.
From small gastronomy to the large Cooking Centre. There is a Baron B-Cooking Centre combination oven for every type of activity, for every type of restaurant, Function Centre, Hospital CPU or manufacturing.
For those who cook with creativity and fantasy and for those who have to guarantee food quality and quantity at the same time.
The range offers every alternative:
The range of dimensions, so varied and complete, have been studied to offer every catering structure the ideal and most efficient system for its own dimensions of seating capacity and allows the possibility to use GN ½, GN 1/1, GN 2/1 grids and, with the appropriate additions, even 400X600 grids.
No matter what you want to cook, we give you the solutions. The Baron commercial food steamers are manufactured with two control panel versions:
Version S: Manual controls with electronic control, 99 programs and 4 cycles in automatic sequence can be programmed. Dedicated button for managing 4 cycles with display LED. Over 90 recipes tested and stored recipes (S version with probe). For those without a probe, only dedicated recipes are set.
Version X: Programmable electronics with high visibility LED backlit touch screen. Automatic ICS – Interactive Cooking System and EXTRA (over 370 recipes tested and saved). Alphanumeric display, Combiclima with automatic vent, diagnostics, six speed fan, autoreverse (distribution of the air in the chamber with automatic reversing of the fan direction), PLUS function, humidifier, lights. USB interface for software update, upload and download HACCP data.
Direct Steam: in the B-Cooking Centre oven the generation of steam is in the chamber, designed to improve the cooking quality and at the same time reduce energy consumption, can be used in mixed combination convection/ steam, for steam cooking only or it can be excluded for convection only cooking.
Combi Clima: the system, present on all B-Cooking Centre ovens, automatically controls and calibrates the humidity percentage according to the selected cooking method. To cook with quality and to restore temperature in previously prepared dishes, maintaining intact the features of the recipe.
The Probe: Constant relief sensitive points, the software manages the system by controlling the lowest temperature.
The computerised cleaning and sanification system, B-Washing System , present on all B-Cooking Centre ovens, is a practical and intelligent solution to reduce time dedicated to sanitisation: a computerised rotating injector is fixed in the cooking chamber and no other accessories are required; the injector sprays washing water and detergent, distributing them to every part of the chamber; the program can be activated at any moment of the day and without having to cool down the chamber or open the door; four cleaning modes: soft, for daily washing, medium for a more intense action, hard for difficult dirt and manual for special circumstances.
The new generation of Fagor ADVANCE combi ovens are designed to be the most technologically advanced range of combi ovens available on the market. ADVANCE ovens incorporate state of the art features in terms of technology and software and are easy to use thanks to their intuitive touch screen menu and their full range of applications for monitoring, maintenance, configuration and logging of cooking events.
As with Fagor's current range of ovens, the ADVANCE combi ovens will be available in three ranges: ADVANCE,
The space saver – MINI combination oven steamers
Minimum space, maximum performance – that's the ethos behind the Convotherm MINI range, a series designed to deliver incredible functionality while occupying an extremely compact footprint. With a maximum width of 515mm the units are perfect for cafes and other businesses where space is at a premium. There are three cooking programs available (convection, superheated system and steam), a mobile solution model.
CONVOControl allows you to manage your appliances from a central computer and produce automated HACCP documentation in accordance with food hygiene regulations. This system provides the ability to programme, use pre-set start times, monitor and block operating panels and transfer programmes with speed and ease.